Kimchi Jjigae

In Korean cuisine, kimchi is not only a condiment or pickle; it is also used as an ingredient in many cooked dishes. Kimchi soup, called jjigae, is a satisfying example. The fermented kimchi vegetables quickly provide deep flavor to the broth, so the soup can be produced in little more than half an hour. Aged kimchi, which is more intensely sour, is the preferred type to use. Surprisingly mellow, the soup is neither too spicy nor too salty. Though it may not be appropriate for kids.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut pork belly into 1/2 inch cubes.

Step 2

Mince garlic cloves and ginger.

Step 3

Dice white onion.

Step 4

Squeeze dry and chop kimchi.

Step 5

Cut silken tofu into large cubes.

Step 6

Thinly slice scallions.

Step 7

Put pork belly in a bowl with garlic, ginger, soy sauce, sesame oil and fish sauce. Marinate for 2 hours+.

Step 8

Heat vegetable oil in large dutch oven over high heat.

Step 9

Sear pork belly.

Step 10

Reduce heat and render fat on pork belly.

Step 11

Add diced white onion and sauté until translucent.

Step 12

Add kimchi, gochujang, and gochugaru. Sauté for 2 minnutes.

Step 13

Add kimchi juice and chicken stock. Bring to a boil.

Step 14

Reduce heat and simmer for 20 minutes.

Step 15

Stir in tofu and garnish with scallions.